Roasted Sweet Potato and Chorizo Lettuce Wraps

January 29, 2013 · 12 comments

in mexican/tex-mex,misc.,pork,potatoes

For the longest time, I (thought I) didn’t like sweet potatoes. It really had more to do with common preparations—like dousing them in everything from brown sugar to cinnamon to marshmallows—that turned me off. When made savory, I actually love sweet potatoes, and that probably holds truest in Tex-Mex type meals. I am also a firm believer that chorizo makes just about everything better, which is why I pinned these wraps so long ago. And I’m so sad it took me this long to make this meal, because it was pretty awesome.

I loved these. Loved them. The only bad thing was that they were *really* messy, but a lot of that has to do with the lettuce we used, which didn’t make particularly good wraps (blame it on my grocery store, which has a million bizarre and harder to find produce items, but not much in the way of lettuce varietals).  I’m not normally a lettuce wrap kinda gal, but I really like it in this application because you already have the starchy potatoes. I see a lot of sweet potato burrito recipes and, while they sound good, it also sort of sounds like carb overload. These strike a nice balance.

Rather than serve these with the cilantro cream sauce (because, as you probably know, I hate cilantro), I made the same avocado cream sauce I use with my black bean patties (which, as a bonus, Zachary will shovel into his mouth like any ol’ yogurt). This complemented the wraps beautifully—a nice, bright counterpart to the slightly spicy filling. We had some leftover goat cheese so half the wraps got the goat cheese treatment and the other half the feta treatment. Personally, I was a bigger fan of the goat cheese, I think, but both work really well. All the components of this dish make it a little spicy, a little sweet, a little salty, a little crispy, and a lot of awesome.

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